I love to collect vintage Swans Down Flour ads, either on eBay or just Pinterest. Here are 2 wonderful ads with June-themed cakes. The first ad refers to boxed cake mixes, but the 2nd one has a recipe which I transcribed (and re-worded into more modern instructions) below the image.
Ingredients for cake:
- 2 cups sifted Swans Down Cake Flour (I don’t sift, I just fluff it up in the box or in a bowl before measuring using the “scoop and sweep” method of measuring)
- 2 tsp baking powder
- ¾ tsp salt
- 1 cup plus 2 tbsp sugar
- 1/3 cup butter, softened to room temperature
- ¾ cup milk
- 1 tsp vanilla
- 1 egg
Ingredients for strawberry frosting:
- 1 egg white
- ½ cup sugar
- Dash of salt
- 1/3 cup sliced strawberries
- Additional 1/3 cup chopped strawberries to fold in later
Preheat oven to 375. Prepare 2 round 8” cake pans by greasing and flouring, or lining with parchment cut to fit.
Combine the dry ingredients (the flour, baking powder, salt, and sugar) and mix well. Cream the butter with a mixer, or, the recipe says creaming not required, just mix it enough to soften. Then add the dry ingredients and milk and continue to mix until moistened. Beat on medium speed for 2 minutes. Then add the egg and beat an additional one minute. Turn batter into the 2 pans and bake for approximately 25 minutes.
In the meantime, prepare the frosting. Put the egg white, sugar, salt, and 1/3 cup sliced strawberries in the top of a double boiler. If you don’t have a double boiler, you can make a makeshift one by putting a mixing bowl or casserole bowl over a cooking pot. Put water in the pot, just make sure it doesn’t touch the bottom of the bowl. Don’t boil the water yet. Beat with handheld mixer for one minute. Now turn on the double boiler and boil the water. Beat over the boiling water for 4 minutes. Remove bowl from heat and continue to beat until frosting is cool. Fold in the remaining strawberries.
Frost the cake when the cake is cool.
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